Bulgogi Beef with Rice and Kimchi
Makes 1 serving

INGREDIENTS
160 g Lean beef, trimmed, sliced as thin as you can (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
130 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
50 g Pear (Grated. The enzymes in pear soften the beef, which is the point of it.)
1 tbsp, about 15 g Tamari
1 tsp, about 4 g Sugar
1 tsp, about 4 g Toasted sesame oil
60 g Kimchi
30 g Spring onion
2 cloves, about 6 g Garlic
To taste Black pepper

METHOD
1. Mix the grated pear, tamari, sugar, sesame oil, crushed garlic and pepper. Stir the beef through it and leave for thirty minutes, or overnight in the fridge.
2. Heat a frying pan until it smokes. Lift the beef out of the marinade and fry it in a single layer in two batches, a minute or so each, until the edges catch and brown.
3. Pour the leftover marinade into the pan for the last thirty seconds so it bubbles and coats the meat.
4. Serve over the rice with the kimchi on the side and the spring onion scattered over.

Contains fish, crustaceans, soya and sesame.
Traditional kimchi is made with fish sauce and salted shrimp. Vegan kimchi carries neither.

RECIPE NOTES
Putting the beef in the freezer for twenty minutes first makes it possible to slice it thin enough. Thick bulgogi is just stir-fried beef.
Tamari rather than soy sauce keeps wheat out of the dish. Kimchi usually contains fish sauce and shrimp, so it is flagged for fish and crustaceans.

Full recipe: https://www.getfuel8.com/recipes/korean-bulgogi-beef-rice-kimchi
